Pumpkin Skin Chutney is a modern Anglo-Indian recipe for a classic quick pickle of roasted grated pumpkin skin blended with black chickpeas and spices that is served as soon as it is made. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Pumpkin Skin Chutney.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The skins of most members of the melon family are edible and though this is made with pumpkin you could also prepare it with the skins of watermelon or other melon types, too. If you want something a little unusual to make from your pumpkin skins over Halloween, then this might just be the recipe for you. This chutney is also great spread on crackers and topped with cheese.
Scatter the grated pumpkin skin in a greased baking tray. Drizzle over a little oil then transfer to an oven pre-heated to 200°C and roast for about 15 minutes, or until the pumpkin skin is tender.
In the meantime, heat 1 tbsp vegetable oil in a wok. Stir in the remaining ingredients and stir-fry until the chana dal turns golden. Take off the heat and turn the ingredients into a coffee grinder then render to a smooth paste.
Mix with the roasted pumpkin skin, season to taste and serve to accompany rice or chapati.
